Marilyn Ong
Supervising Editor at Wirecutter
editor on the kitchen team @wirecutter. mom of three, dinosaur inexpert, noodle inhaler. opinions my own. she/her
Articles
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2 weeks ago |
nytimes.com | Christine Clisset |Caira Blackwell |Rosie Guerin |Abigail Keel |Nancy Redd |Marilyn Ong | +6 more
Listen and follow The Wirecutter ShowApple Podcasts | Spotify | Amazon Music | YouTube | iHeartRadio | Other platformsMother’s Day doesn’t have to be complicated. Wirecutter staffers share the classic and unexpected gifts that have delighted the mothers in their lives. Things we recommendDyson Supersonic Hair DryerRecchiuti Confections Black BoxEpisode transcriptCHRISTINE: I'm Christine Cyr Clisset. CAIRA: I'm Caira Blackwell. ROSIE: I'm Rosie Guerin and you're listening to The Wirecutter Show.
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2 weeks ago |
nytimes.com | Christine Clisset |Rosie Guerin |Abigail Keel |Katie Okamoto |Marilyn Ong
Listen and follow The Wirecutter ShowApple Podcasts | Spotify | Amazon Music | YouTube | iHeartRadio | Other platformsLooking to limit exposure to plastic and nonstick kitchen gear? In our first roundtable episode, two of our staff experts share their best advice. Sustainability editor Katie Okamoto digs into the health risks of various materials, while kitchen editor Marilyn Ong shares swaps that are beloved by chefs—and that may last a lifetime.
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Dec 23, 2024 |
nytimes.com | Marilyn Ong
We independently review everything we recommend. We may make money from the links on our site. Learn more›Michael Hession/NYT WirecutterBy Marilyn OngMarilyn Ong is an editor covering kitchen gear. She has taste-tested more than 350 items, from hot pot bases to hard seltzers. FYIWe tasted 35 new noodle varieties and have 14 new picks, including A-Sha Meteor Noodles With Danzai Sauce, and classics like Indomie MiGoreng and Mama Shrimp Tom Yum.
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Nov 12, 2024 |
nytimes.com | Michael Sullivan |Marilyn Ong
It may be the digital age, but we’re still here: those of us who love pulling out our cookbooks and thumbing through to find our favorite pages wrinkled by steam, splatters, and spice, palimpsests of meals past. Apart from the sense of lore, it’s practical too. Cookbooks don’t run out of batteries or go to sleep, and their recipes don’t disappear from the internet. For making those pages just a bit more legible as you chop and stir, we love a good cookbook stand.
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Oct 30, 2024 |
pubs.rsc.org | Christopher Green |Marilyn Ong |Samantha Rowland |Tindaro Bongiovanni
Investigating serum concentration profiles of orally ingested short-chain fatty acid supplements Acetate, propionate, and butyrate are naturally-occurring short-chain fatty acids (SCFAs) derived from bacterial metabolism of dietary fibre and have been associated with numerous positive health outcomes. All three acids have been shown to offer unique physiological and metabolic effects and, therefore, could be targeted for co-ingestion as part of a nutritional/medicinal plan.
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I told my 11yo the 9 sausage links he ate for breakfast probably gave him a big dose of salt and fat for his body. Middle kid then asked “did it give him heat and acid too?” Gotta love an 8yo who sneaks in a @CiaoSamin reference 😂
Been making these weird sorta savory yogurt bowls and kinda into it. Today’s: fage 5% (always), pears, pistachios, maple syrup, champagne vinegar, maldon, cracked black pepper.
“We have to ask the uncomfortable questions: Why are men so afraid? Why are they so fragile that they shoot or harm first and ask questions later?” https://t.co/UiiQsu4uR5
